Spanish Chicken Tray Bake

This Spanish Chicken Tray Bake is one of those rich, hearty, meaty dishes with so many flavours it will leave your tastebuds dancing. If you love chorizo and juicy chicken with a little bit of char, this Spanish inspired dish with kale, olives and paprika will immediately transport you to the backstreets of Spain.

Course Dinner

Cuisine Moroccan

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 478kcal

Author Kim

Ingredients

8 Skinless Chicken Thighs
1 tablespoon olive oil
8 – 10 cherry tomatoes
2 cooking chorizo sausages chopped into rough pieces
1 medium Red onion sliced
2 tablespoons Garlic crushed
2 x 400 gram/14 ounce cans Chickpeas drained and rinsed
1 x 400 gram/14 ounce can of Chopped tomatoes
1 ¼ cup Chicken stock/broth
2 cups Kale thickly chopped
½ cup Kalamata olives chopped
I tablespoon Chopped rosemary and basil
1 tablespoon Smoked paprika
2 cups Jasmine rice steamed

Instructions

Preheat the oven to 180 degrees C for fan oven/200 degrees C otherwise. (350 degrees F/390 degrees F)
Heat a large skillet on the stove on medium heat. Add the olive oil and brown the chicken thighs thoroughly on both sides. Do a few pieces of chicken at a time until all pieces are browned.
Once all the chicken is browned, add the chorizo pieces and brown off or a minute or two.
In a large oven proof casserole dish, add the drained and rinsed chickpeas, kale, and cherry tomatoes. Next arrange the chicken pieces and scatter over the chorizo pieces.
Add the canned tomatoes and chicken stock, followed by garlic , paprika, rosemary and basil.
Stir around to ensue everything its mixed in.
Season with salt and pepper
Put lid on casserole dish or cover tightly with foil if you don’t have a lid.
Bake in oven for 20 minutes. Then remove the lid and cook for another 20 minutes to let the chicken crisp up and cook through.
Serve with steamed jasmine rice.

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